The canning of fish and meat 
edited by R.J. Footitt and A.S.  Lewis 
 - London:  Blackie ,  1995 
 - xv,310p.:  ill.;  25cm. 
<br/><br/> Includes index 
<br/><br/><label>ISBN: </label>0751400114 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fishery products--Preservation<br/>Meat--Preservation
<br/><br/><label>LC Class. No.: </label>SH336.C3  / C35 1995